Blogging about what I'm cooking. Not as much deep-fried stuff anymore, but hey, it's a catchy name.

Pressure Cooker Barbecued Baby Back Ribs

When I heard that the people behind America's Test Kitchen were publishing a cookbook specifically for pressure cooking, I got pretty excited. I have yet to have one of their recipes fail, and I love reading the notes on how they came up with the recipes and the science behind them. I finally broke down and bought Pressure Cooker Perfection: 100 Foolproof Recipes that will Change the Way You Cook. I'll be making a few recipes from it in the coming weeks, but my first one was these baby back ribs. I never would have thought to make ribs in the pressure cooker, because the sauce can't get caramelized the way you expect with ribs, but using a two-part cooking method cuts the total time down from 4+ hours for traditional ribs to about 1.5 hours total, and the ribs are every bit as delicious. The hardest part of this recipe was turning the ribs over during the broiling step, because they were so tender that they kept falling off the bones. Not a bad problem to have, all things considered. I can't wait to make more from this cookbook!

Heat oil in pressure cooker pot over medium heat until shimmering. Add onion and cook until softened, about 5 minutes. Stir in garlic and cook until fragrant, about 30 seconds. Stir in ketchup, water, molasses, vinegar, and mustard. Measure out and reserve 1 cup of sauce. Arrange ribs upright in pot with meaty sides facing outward, then pour reserved sauce over ribs.

Lock pressure cooker lid in place and bring to high pressure over medium-high heat. As soon as pot reaches high pressure, reduce heat to medium-low and cook for 30 minutes, adjusting heat as needed to maintain high pressure.